A family favorite, this combo has been a weekend super hit for multiple generations now.
Sweet pumpkin : chopped in cubes
Arhar daal: 1 cup boiled
For the masala:
Dhaniya Seeds: 2 tsp
Cinnamon: 1/3 os a stick
Cumin: 1 tsp
Red chili: 4-5
Asafoetida: 1/4th tsp
Chana Daal: 1 tbsp
Coconut fresh grated: handful
Cook the pumpkin and daal (separately), to it add the above ground masala, lemon size jaggery, tamarind paste ( juice of a lemon size tamarind) and salt . Bring to a boil.
For tempering: In heat 1 tsp of ghee add mustard seed, after it splatters add asafoetida and curry leaves.
Grind the below into fine paste
Coconut: 3/4 cup
Cilantro leaves: small bunch
Green Chili/Thai pepper: 3-4
Jeera: 1 tsp
Turmeric: 1/4 tsp
Mustard seed: 1/4 tsp
Salt to taste
Add the above paste to 2 cups of yogurt (preferably sour yogurt). Do not heat.
For tempering: In heat 1 tsp of ghee add mustard seed, after it splatters add asafoetida and curry leaves. Enjoy the combo with steaming rice and ghee.
We would love to hear about recipes that have been part of your family for generations, please leave a link. :)